January 5, 2024
Oregon Wine + Food Corn Soup with Dungeness Crab & Roasted Apple Relish
Adelsheim is a cornerstone of the extensive Oregon wine list at the Allison Inn & Spa’s restaurant Jory. The winery’s Staking Claim Chardonnay inspired executive chef Chris Smith to create a rich and creamy corn soup topped with Dungeness crab that can be served warm or cold. “The wine provides a brightness and acidity that not only balances out the silky soup,” says Chris, “but also adds floral and fruity notes that lift the crab and apple components.”
Serves 4
Wine Pairing: Adelsheim Staking Claim Chardonnay
INGREDIENTS
Corn Soup
- 7 ears corn, shucked
- 1/2 cup (1 stick) butter
- 1 large onion, diced
- 1 leek, white and light green parts only, thinly sliced
- 6 cloves garlic, finely chopped
- 1 cup dry white wine
- 1 large russet potato, peeled and cut into 1/2-inch cubes 2 cups heavy cream Salt, to taste
- Sherry vinegar, to taste
Roasted Apple Relish
- 2 Granny Smith apples
- 1 small shallot, finely chopped
- 2 Tbsp finely chopped chives Grated zest of 1 lemon
- 1 Tbsp extra-virgin olive oil Salt, to taste
METHOD
Corn Soup
Cut corn kernels off the cobs. Set kernels aside. Put corn cobs in a stockpot (you can break them in half to fit the pot better) and add just enough water to cover. Bring to a boil and then simmer on medium heat for 30 minutes. Strain corn stock and reserve separately. Discard the cobs.
Melt butter in the same saucepan over medium heat. Add onion, leek, and garlic. Sauté for 7 minutes, or until translucent. Pour in wine, stirring to scrape up the browned bits. Add
11/2 quarts of corn stock and bring to a simmer. Add potato and simmer for 5 minutes, until cooked. Stir in corn kernels and simmer for 10 minutes. Remove from heat.
Add cream and purée the soup with an immersion blender until silky smooth. (Alternatively, blend the soup in a traditional blender, puréeing in batches. Be careful not to let steam build up. One way is to keep the lid ajar with a clean dish towel over it to allow steam to escape.) Thin out with more corn stock if desired. Season with salt and sherry vinegar to taste. Keep warm. Or, if you prefer a cold soup, refrigerate until chilled. (Can be made up to 4 days ahead and refrigerated.)
Roasted Apple Relish
Preheat oven to 400F. Roast whole apples on a baking sheet lined with parchment paper for 30 to 45 minutes, until charred and tender. Cool completely. Remove the skin and cores and finely chop.
In a medium bowl, combine roasted apples, shallot, chives, lemon zest, and oil. Season with salt to taste. Refrigerate until ready to serve. (Can be made up to 2 days ahead.)
ASSEMBLY
In a bowl, drizzle crab meat with a little olive oil. Add apple relish and gently mix.
Ladle soup into bowls and divide the crab mixture on top.
Drizzle with olive oil to finish.